All posts filed under: Cook’s Essentials Microwave Pressure Cooker

Under Pressure ~ Corned Beef & Cabbage

Since Saint Patrick’s Day is coming up, I’d be remiss if I didn’t do the obligatory Corned Beef and Cabbage thing.,, though I’ve already explained why  it really doesn’t belong anywhere near things even remotely Irish. Be that as it may… we  (as in the all-encompassing American “we”) think it’s the pinnacle of Irish cuisine… so there, we’re doing it. Coming up with new and interesting ways to do the corned beef dance is kinda hard. So, this time I’ve decided to put the Microwave Pressure Cooker screws to  that long slow braise, and see if we couldn’t shorten that 3-hour cook time to something more manageable. To do that… we need to talk about beef.  Corned Beef Primarily here in the States, corned beef comes in two distinct cuts of cow. … which is the Eye of Round – or the center, dense, tough, fat-less muscle in the Top Round and  … or full flat –  even though the flat has more fat, it is also tough. This has the added  bonus of being stringy from …

Under Pressure – Braised Back Ribs

This was actually the first thing we did in the micro cooker. Seeing that I really didn’t want to waste a lot of money on something just in case the end product was a hot steaming mess. I’ve opted to take the basic timing and procedures for the Lamb Shank recipe in the provided cookbookerlette and apply that thought process to something about the same quality and texture – Beef Back Ribs. This recipe consists of 1 pound of badly cut beef back ribs – 8 Pieces of Rib – $3.95 total…(on sale at the market today) Considering that to get back ribs.. or shanks… or shoe leather edible should take between 2.5 to 3 hours in a conventional oven… or up to 8 hours in a slow cooker, I’m calling this a win. The ribs are very tender, although some of the rib connective membrane hasn’t softened up as much as I like. And to be totally honest, that probably would have corrected itself if I had removed the chine off the backside of the riblettes. …

Under Pressure ~ Pressure Cooker Mexican Chicken

  Microwave Pressure Cooker – Round 3 (ignore that.. I think we’re way past that number now.) Huh… (head scratch) I coulda sworn I did this already. But, in going through and readjusting things for the new layout, I realized I didn’t actually do any of the original cooker tests. I’m feeling a little like Brian Williams. (meh) So we’re playing catch up and  getting to those CooksEssentials Microwave Pressure Cooker Tests that  should have been up in September… Mexican Chicken Okey dokey – This round I’ve decided to adapt one of the recipes provided with the cooker. I’ll give my changes beside the listed ingredients, underlined 1 – 3 Pound Chicken – In stews, roasts… well, just about anything in chicken pieces, I like to use one cut… be it all thighs, breasts, whatever. One cut of meat will generally cook at the same time, so you never worry about over or under cooking the proteins. This time, there was a sale on fresh-cut (not frozen) chicken legs at the butcher. I’ve substituted 8 …

Kitchen Fodder – Meatballs Under Pressure

Curry No, I’m not talking about the little red & white can that sits in the pantry growing dust bunnies because you only pull it out once every 6 years to make those curried glazed carrots you’ve read so much about. No. That stuff is for Cretans and Malcontents.  Anywhere else in the world, curry is a dance – a give and take of spices and aromatics – that when blended properly, transforms a dish to such exotic heights, it is the culinary equivalent of Mount Everest…. (sought by many, obtained only by the very adventurous). So… Seeing the Curried Lamb Meatball recipe the the little CooksEssentials Microwave Pressure Cookery Bookerlette… I was intrigued… but very, very cautious. Like most things, I monkeyed around with their recipe. Not because I’m just a bad person, but like finding that curry nirvana, I have my own particular likes and dislikes that play into the picture when creating that perfect spice blend. Granted, if you’re not terribly particular, you could just open up that red/white container and hawk in 2 big spoonfuls …

Under Pressure – Crowder Pea Shellies & Dried Beans

 Another Test on the Cook’sEssentials 4.5 Qt Microwave Pressure Cooker I remember long, hot, late Autumn afternoons, when the lawns have had their last cut, the drying grass  filling the air with such a deep herbal sweetness. I remember visits to my grandparents, sitting on Evelyn’s screened porch, shelling beans and peas… which is an art. There’s a considerable difference between fresh beans and shellies. While a fresh bean can be wickered apart by snapping or with some quick thumb work with a pairing knife, shellies have to be… well, shelled. The long tough side strings have to be removed, a deft thumb employed to separate the casing, then re-positioning said thumb to push through the drying gauntlet; freeing the more than slightly matured beans as you go. For Evelyn and my great grandmother, it was second nature. They’d talk and gossip, all the while casings flying apart and shelled beans dropped efficiently into a pot in their lap. Me?… not so much. Either the strings wouldn’t release, or the casings cracked and broke, or I’d …